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Tuesday, September 13, 2011

Quadruple Chocolate Chip Cookies

Quadruple chocolate chip cookies: because if you don't use all the chocolate, you might as well use none of the chocolate.

These cookies are intense. In a good way. In an all consuming way. I've been talking about them a lot, thinking about them a lot. I've found myself waiting to come home to them. Sneaking them into work in my purse and not sharing them with anyone.

They're just that good. A chocolate cookie with dark, milk, and white chocolate chips. The chocolates form an alliance that's neither too sweet nor too overbearing and the result sends me into a near panic with how perfect it is.

If you are feeling organized, meticulous, and/or up to cleaning extra bowls, mix together the dry ingredients in a medium bowl. If you are none of these things (me), don’t both and skip to Step 2.

In the bowl of a stand mixer (or using a large bowl and a wooden spoon/hand mixer. Whatever gets the job done) cream the butter and sugar. Once the mixture is appropriately mixed and reasonably light, add the eggs and vanilla. Mix mix mix until it turns a slightly lighter colour, you don’t see egg-y streaks, or you run out of patience; whichever comes first will do.

If you pre-mixed the dry ingredients-- bravo! -- you can add these to the wet ingredients now. Mix them until everything is nicely, but not overly, combined. If you did not pre-mix, add your baking soda and salt, and give it a quick mix to ensure they get dispersed nicely. Then add the cocoa and flour. Mix until things are a uniform colour.

Stir in the chocolate chips. Chill the dough (or don’t-- you be the judge of how quickly you need these in your mouth here) for a half hour or so.

Plunk spoonfuls of the dough onto an ungreased cookie sheet and bake for 8-12 minutes. Cool on a wire rack.